首页|信阳茶树花精油的成分、抗氧化性及抑菌作用分析

信阳茶树花精油的成分、抗氧化性及抑菌作用分析

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  • NETL
  • NSTL
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  • 维普
为提高信阳茶树花综合利用价值,采用索氏抽提法提取茶树花精油,利用气相色谱-质谱法(GC-MS)对精油成分和含量进行分析,通过体外自由基清除试验评价其抗氧化能力,并通过抑菌圈法和最低抑菌浓度(MIC)试验测定其抑菌活性.结果表明:茶树花精油中共鉴定出18种挥发性成分,包括醇类、脂肪酸类和萜烯类等化合物,其中苯乙醇(26.09％)和棕榈酸(17.93％)相对含量较高;茶树花精油具有一定抗氧化能力,其对DPPH和ABTS+这2种自由基的1C50值分别为44.93 mg/mL和48.47 mg/mL;茶树花精油对金黄色葡萄球菌、大肠杆菌、酵母菌均有较明显抑制作用,其中对金黄色葡萄球菌抑制效果最强,抑菌圈直径为15.3±0.2 mm,MIC为10％.试验结果可为茶树花精油的开发应用提供理论依据.
Analysis of Composition,Antioxidant Properties and Bacteriostatic Effect of Xinyang Tea Tree Flower Essential Oil
In order to improve the comprehensive utilization value of Xinyang tea tree flower,the essential oil of tea tree flower was extracted by Soxhlet extraction method;The composition and content of the essential oil were analyzed by gas chromatography mass spectrometry(GC-MS);The antioxidant capacity of the essential oil was evaluated by in vitro free radical scavenging experiment;The antibacterial activity was determined by antibacterial zone method and minimum inhibitory concentration(MIC)test.The results showed that a total of 18 volatile components were identified,including alcohols,fatty acids and terpenes,among which the contents of phenylethanol(26.09％)and palmitic acid(17.93％)were relatively high.The IC50 values of tea tree flower essential oil on DPPH and ABTS+were 44.93 mg/mL and 48.47 mg/mL,respectively.The essential oil of tea tree flower had obvious inhibitory effect on Staphylococcus aureus,Escherichia coli and yeast,among which the inhibitory effect on Staphylococcus aureus was the strongest,the antibacterial zone diameter was 15.3±0.2 mm,and the MIC was 10％.The study could provide theoretical basis for the development and application of tea tree flower essential oil.

camellia sinensis essential oilGC-MS analysisSoxhlet extractionoxidation resistancebacteriostasis

向晨曦、付文军、张阳阳、孙鹤、赵子旭、焦豫慧

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信阳农林学院食品科学与工程学院(信阳 464000)

信阳云尖茶叶有限公司(信阳 464000)

茶树花精油 GC-MS分析 索氏抽提法 抗氧化性 抑菌作用

河南省科技攻关项目河南省青年科学基金项目河南省高等学校青年骨干教师培养计划河南省高等学校青年骨干教师培养计划信阳农林学院青年骨干教师培养计划2023信阳农林学院青年教师科研基金项目

2121021103142123004102282019GGJS2642020GGJS262QN2022029

2024

食品工业
上海市食品工业研究所

食品工业

影响因子：0.47
ISSN：1004-471X
年,卷(期)：2024.45(3)
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